Vegan Peanut Curry with Chickpeas and Sweet Potato
Need a quick and simple dinner you can make in one pan? You're in luck because this vegan peanut curry with chickpeas and sweet potato is exactly that!
Add the olive oil, sweet potato, onion, and bell pepper to a pan. Sauté for 5 minutes over medium heat or until onion is translucent. Add the garlic and cook another minute.
Stir in the tomatoes, coconut milk, peanut butter, sriracha, curry paste, and grated ginger. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.
Stir in the chickpeas and spinach. Cook another 3-5 minutes or until the potatoes are fork tender and spinach is wilted. Taste and add salt if needed.
Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired.
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Notes
*Not all curry pastes are vegan so make sure to read the ingredient label as some contain fish sauce.